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Mustard Potato & Cauliflower Salad with Pita Bread

Greek yoghurt derived it’s name from the cuisine of ancient Greece that included a dairy product known as oxygala which is believed to have been a form of yogurt. "Oxygala" was consumed with honey, similar to the way Greek yogurt is eaten today. Greek yoghurt is completely packed with protein.

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    Pita Bread 2.0 Unit(s)

    Pita Bread

    Greek Yoghurt 35.0 grams

    Greek Yoghurt

    Garlic 1.0 grams

    Garlic

    Dijon Mustard 5.0 grams

    Dijon Mustard

    Grain Mustard 5.0 grams

    Grain Mustard

    Honey 5.0 grams

    Honey

    Potato 150.0 grams

    Potato

    Cauliflower 150.0 grams

    Cauliflower

    Spring Onions 25.0 grams

    Spring Onions

    Dill 5.0 grams

    Dill


    • Time : 30.0 mins
    • |
    • Calories: 596.0 kcal
    • |
    • Protein : 24.0 g
    • |
    • Fat : 6.0 g
    • |
    • Carb. : 121.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot | Mixing Bowls x 2 |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Preheat the oven to 200°C Gas Mark 6.

    Wash and dry the vegetables prior to chopping (as required):
    - Potatoes: peel and dice them into bite size pieces
    - Cauliflower: dice them into small florets
    - Dill: roughly chop
    - Spring Onions: chop fine
    - Garlic: peel and mince.
    : Get Cooking, Plate and Serve
    Vegetables:
    Take some cold water in a pot. Salt it, add potatoes and start boiling the water. After 10 minutes add the cauliflower. Once the potatoes are tender, drain out the water. Make sure the vegetables are dry.
    Heat some oil in a pan and pan roast the potatoes and cauliflower till they are nicely coloured. Season with salt and pepper if required.

    Mustard dressing:
    In a mixing bowl combine; Dill, Greek Yoghurt, Grain Mustard, Dijon Mustard, Honey and Garlic. Mix very well

    Salad:
    In another mixing bowl combine; the cauliflower, potatoes, spring onions and mustard dressing. Toss well.

    Plate and serve:
    Plate the salad and serve with warm the pita bread.